·Preheat
oven to 350°. Cut top third off loaf of bread; hollow out enough bread from
bottom to make room for cheese. Cube removed bread; set aside. Using a knife,
make 2-in. cuts into loaf around edge of bread at 1-in. intervals. Spread
inside of bread with butter.

Dip the rim of you glass in a bit of frosting, then dip into graham cracker crumbs. Pour about 1/2 teaspoon chocolate fudge into the bottom of the glass. Combine vodka, Baileys, Godiva and cream in a shaker (or water bottle with lid) with ice and shake for 15 seconds. Pour into glass. Top with mini marshmallows skewered on a toothpick.

For 8 shooters or 2 martinis, you will need: 4 ounces of marshmallow vodka, 4 ounces of Godiva chocolate liqueur, 2 ounces of Bailey’s and about 6 ounces of milk. Measurements obviously may change depending on your own preferred tastes.

Hot Day in the South

Pour1 ½oz. of Firefly Sweet Tea Vodka into a Collins or similar glass

Add ice to fill

Add 1 oz. Blackberry syrup (we used Monin)

Top off glass with lemonade (we used Simply Lemonade)

Garnish and enjoy!

Chicken Club Skewers with Bacon Dip

12Chicken Nuggets, cooked

12Slices turkey

12Slices ham

12 Colby Jack cheese cubes

12Wooden skewers, 6 in.

Thread one chicken
nugget, one slice turkey, one slice ham and one cheese cube on each skewer.
Serve with Bacon Dip

Bacon Dip

1 pkgCooked bacon, 16 oz.

216 oz. containers sour cream

1 pkgRanch dressing mix

½ tspGarlic powder

½ tspBlack pepper

Combine bacon and other 4
ingredients In a food processor until well combined. Cover and refrigerate for
up to 3 days. Serve with Chicken Club Skewers.

Chocolate Chip Cookie Dough Dip

2 cups all
purpose flour

½ tsp salt

¾ cup
unsalted butter, melted

1 cup brown sugar

½ cup sugar

1 Tbsp
Vanilla Extract

1 cut heavy
cream, whipped (or Cool Whip)

1 cup mini semisweet
chocolate chips

Chocolate sprinkles,
shaved chocolate or oreo crumbs

Melted white
chocolate

Pretzels, apples, vanilla wafers or
other dipping sides

In a small bowl, whisk together the
flour and salt. In a separate bowl with an electric mixer, beat together the
melted butter, sugars and vanilla extract until smooth. With the mixer on low,
add the flour mixture until just mixed.

Add half of the whipped cream and
beat until smooth. With a spatula, fold in the rest of the whipped cream. Add
the mini chocolate chips and keep mixing until well distributed.

Form the cookie dough in the shape of
a football and cover with chocolate sprinkles. Melt the white chocolate and
pipe laces on the football.

Orange Creamsicle Martini

1 oz. Pinnacle Whipped Vodka

2 oz. Orange Soda (Regular or Diet)

Redi Whip

Mix vodka and soda in martini shaker over ice. Pour into martini glass and garnish with whipped topping and an orange.

Butterscotch Peanut Butter Bars

Ingredients

1/2 cup (1 stick) butter, room temperature, plus more for greasing

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup plus 1/4 cup creamy peanut butter

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup quick-cooking oatmeal

6 ounces butterscotch chips (about 1 cup)

1 cup confectioners' sugar

4 tablespoons milk

Directions

Using an electric mixer, cream the butter, granulated sugar, brown sugar and 1/2 cup of the peanut butter. Add the egg and vanilla. Sift the flour with the baking soda and the salt. Mix the oatmeal into the flour and stir the flour into the creamed mixture. Spread the batter in the baking pan. Sprinkle the butterscotch chips over the batter and bake for 20 to 25 minutes, until browned around the edges.

Whisk together the confectioners' sugar, milk and the remaining 1/4 cup of the peanut butter until smooth, then spread the glaze evenly over the warm bars. Allow to cool completely before cutting into squares.

Preheat oven to 375 degrees. In a large saucepan, bring water and salt
to a boil. Add squash and onion, and cook until tender. Drain. In a skillet,
brown sausage. Drain. In a large bowl, combine squash, onion, sausage, mushroom
soup and cheese, stirring until the cheese is melted. Transfer mixture to a
9x13 dish. Bake for 35-40 minutes. Serve warm with tortilla chips.

Powerhouse Punch

2parts applejuice

1part orangejuice

1part pineapplejuice

1 part Vodka or Rum(optional)

Mix together, pour over ice.Garnish with fresh strawberries and pineapple

Remove membrane from back of ribs.Cut into pieces.Place ribs in a 6qt cast iron or other heavy
dutch oven.Pour Coke over ribs, cover
and cook on medium about one hour, flipping/stirring occasionally.

Pour off any excess liquid.Add your favorite BBQ sauce and heat on low
an additional 10 to 15 minutes.

Marshmallow Puffs

¼ cupSugar

2 TbspAll Purpose Flour

1 tspCinnamon

2 cansCrescent Rolls

16Large Marshmallows

¼ cupButter

Glaze:

½ cupPowdered Sugar

½ tspVanilla

3 TbspMilk

Preheat oven to 375 degrees. Spray 16 muffin cups with nonstick cookingspray. In a small bowl, combine sugar, flour and cinnamon. Separate rolls into16 triangles. Dip 1 marshmallow in butter; roll in sugar mixture. Placemarshmallow on shortest side of triangle. Roll up starting at the shortestside. Completely cover marshmallow with dough; firmly pinch edges to seal. Dip1 end in remaining butter and place butter side down in sprayed muffin cup.Repeat with remaining marshmallows.

Bake at 375 degrees for 12 minutes or until golden brown. Place foilunder muffin pan to guard against spills. Remove from oven; cool 1 minute.Remove from muffin cups; place on wire rack set over wax paper. In a smallbowl, blend powered sugar, vanilla and milk for desired consistency. Drizzle over warm rolls.

Pepperoni Puffs

¾cup flour

¾teaspoon baking
powder

1 tablespoon Italian
seasoning

¼ teaspoon salt

¼ teaspoon red pepper
flakes

¾cup whole milk

1 egg, lightly beaten

1 cup shredded
mozzarella cheese

¼ cup grated Parmesan cheese

½cup chopped
pepperoni

½ cup store-bought pizza sauce (for dipping)

Preheat oven to 375 degrees. Grease a 24-cup mini-muffin
pan. In a large bowl, whisk together flour, baking powder, Italian seasoning,
salt and red pepper flakes.In a
separate bowl, whisk together the milk and egg then add to flour mixture. Stir in the mozzarella, Parmesan and
pepperoni; let stand for 10 minutes.

Stir the batter again and divide among the mini-muffin cups. Bake
until puffed and golden, 20 to 25 minutes.

Microwave the pizza sauce
until warmed. Serve puffs with pizza sauce for dipping.

Chicken Bacon Wraps

1 ¼pounds boneless, skinless, chicken breasts (about 4 breasts)

1poundsliced bacon

2/3 cup firmly packed brown sugar

2 tablespoons chili powder

1 tablespoon garlic powder

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar, chili powder and garlic powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake at 350 for 30 to 35 minutes. For crisper bacon place under the broiler for 5 minutes after baking. (These also cook great on the grill)

Chocolate Toffee Cake

1 boxChocolate Cake Mix

1 boxWhite Chocolate Pudding Mix

1-1/3 cupApricot
Nectar or Water

½ cupOil

3Eggs

1 tubCool Whip

½ cupCaramel Sundae Topping

½ cupChocolate Sundae Topping

½ cupHeath Toffee Bits

Preheat oven to 350 degrees. Spray a 13x9 pan with vegetable oil spray
and set aside.

Place the cake mix, pudding mix, nectar, oil and eggs in a large mixing
bowl. Blend until well combined. Pour the batter into the pan and bake 25-30
minutes or until done. Let the cake cool completely then poke holes into the
cake with the handle of a wooden spoon. Pour the caramel and chocolate topping
over the cake, allowing the topping to run into the holes. Spread the Cool Whip
evenly over the cake and sprinkle with toffee bits. Cover the cake and store in
the refrigerator until time to serve.

In a medium bowl, combine cream cheese, sour cream and 2 oz. of shredded cheese. Mix well until well combined.

Spread cream cheese mixture in an even layer over a 8x8 baking dish or pie plate. Pour blended pizza sauce over cream cheese mixture and evenly distribute with a spatula. Sprinkle remaining shredded cheese over pizza sauce. Top pizza dip with bacon and pepperoni. Bake for 20-25 minutes until cheese is browned and bubbly.

Spiked Root Beer Float

1 or 2 ounces vodka

5 ounces root beer

Vanilla ice cream

Put a scoop of ice cream in a mug, mix vodka and root beer,
pour over ice cream and enjoy!

The Early Times Mint Julep Recipe

2 cups sugar

2 cups water

Sprigs of fresh mint

Crushed ice

Early Times Kentucky Whisky

Silver Julep Cups

Make a simple syrup by boiling sugar
and water together for five minutes. Cool and place in a covered container with
six or eight sprigs of fresh mint, then refrigerate overnight. Make one julep
at a time by filling a julep cup with crushed ice, adding one tablespoon mint
syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon
to frost the outside of the cup. Garnish with a sprig of fresh mint.

Preheat oven to 350 degrees. Open can of
dough and press into rectangle. Spread ranch dressing evenly over dough and
layer with chicken, cilantro and cheese. Start at long end and roll dough into
a log shape. Use a sharp knife, cut into 1 inch pieces and place onto a greased
baking sheet. Bake for 20 minutes or until golden brown. Serve with a side of
ranch dressing for dipping.

Peanut Butter Cup Brownie S'mores

Ingredients

1 Brownie mix

Oil

Eggs

Water

1 cup marshmallow creme

8 chocolate covered peanut butter cups

Directions

Preheat the oven to 350 degrees F. Spray a 13 by 9 baking dish.

Using an electric mixer, combine brownie mix and ingredients needed per the box and mix well. Spoon it into the baking dish and bake for 30 minutes. Let cool completely, then cut into 16 squares.

Heat a grill or grill pan to medium heat.

Spread the marshmallow creme evenly over 8 brownies, and top with the chocolate covered peanut butter cups. Top with the remaining brownies. Wrap each brownie sandwich in heavy-duty aluminum foil. Grill for 4 minutes, turning once. Unwrap and serve immediately.

Directions

Bring broth to a boil in a large saucepan. Stir in grits, and return to a boil. Cover, reduce heat, and simmer 5 minutes, or until grits are thickened, stirring occasionally. Stir in Parmesan cheese and salt. Remove from heat. Spoon grits into a greased 9x13-inch baking pan. Cover, and chill at least 2 hours, or until firm.

Preheat Oven to 400ºF.

Cut out 48 (1 1/2-inch) circles using a round or fluted cookie cutter. Brush a large jellyroll pan with melted butter. Place grits rounds on pan. Bake for 15 minutes. Turn grits, and bake 15 minutes more. Set aside. (Up to this point, the recipe can be prepared ahead. If preparing early, cover and refrigerate grit rounds until you are ready to top with shrimp mixture.)

In a large bowl, combine cream cheese and half-and-half, stirring until combined. Stir in Italian cheese blend and shrimp. Top each grits round evenly with shrimp mixture. Broil 5 minutes, or until lightly browned and heated through.

Place the wings onto prepared baking sheet and bake for 25 minutes, turn once halfway through baking.

To make the dipping sauce, combine the roasted red pepper, goat cheese, sour cream and salt in the bowl of a food processor until emulsified.

Serve wings immediately with dipping sauce

Godiva White Chocolate Pudding Shots

1 box White Chocolate Instant Pudding, 3.4 oz

2 cups Milk

2 Tbsp Godiva White Chocolate Liquor

Strawberries

Whipped topping

Beat pudding mix and cold milk with whisk for 2 minutes. Fold in liquor and set aside. Slice strawberries, thin, with an egg cutter. Take any size shot glass and fill half the glass with pudding, layer strawberries, then another layer of pudding. Finish with whipped topping and garnish with a chocolate stick.

Liquor may be omitted or substitute any fruit.

Tomato Bacon Tartlets

1 cup Mayo

1 bag Hormel Cooked Bacon pieces

2 cups Mexican Blend Cheese

1 can Rotel, drained

4 dash Worchestershire Sauce

3 pkg Mini Fillo Shells

Preheat oven to 350 degrees. Mix first 5 ingredients together in bowl. Place fillo shells on a baking sheet and fill each shell with the mixture. Bake for 15 minutes.

Tailgate Tea

3 oz Lemonade

2 oz Sweet Tea

1 oz Firefly Sweet Tea Vodka

In highball glass, mix above ingredients. Add ice and enjoy.

Parmesan-Pecan Fried Chicken

2 lb. Chicken Breast Tenders

1 cup Buttermilk

1 cup Ground Pecans

2/3 cup Yellow Cornmeal

2/3 cup Parmesan Cheese, grated

1 Tbsp. Cajun Seasoning

1 Tbsp. Paprika

2 Large Eggs

Vegetable Oil

Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken and discard buttermilk. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Pour oil to depth of 1-1/2 inches in a cast-iron skillet. Heat to 350 degrees. Fry chicken, 2-3 minutes or until golden brown. Drain on a wire rack over paper towels.

Preheat oven to 325 degrees. Heat walnuts in a small nonstick skillet over medium-low heat , stirring often, 5-6 minutes or until lightly roasted. Remove rolls from packages do not separate rolls). Cut rolls in half
horizontally, creating 1 top and 1 bottom per package. Spread preserves
on cut sides of rolls; sprinkle with walnuts. Spread
mustard-mayonnaise blend on cut sides of bottom of rolls; top with roast
beef and cheese. Sprinkle with salt and pepper, if desired. Cover with
top halves of rolls, preserves sides down, and wrap in aluminum foil. Bake at 325 degrees for 30 minutes or until cheese is melted. Slice into individual sandwiches. Serve immediately.

Note: To make ahead, prepare recipe as directed without cooking,wrap in aluminum foil, and
freeze up to 1 month. Thaw overnight in refrigerator, and bake as
directed.

Cook sausage until no longer pink. Drain sausage and put in food processor. Pulse until sausage is crumbled into very small pieces. Transfer to bowl and add Worcestershire and garlic powder. Cut Velveeta into small pieces and add to sausage. Microwave for 30 seconds and then stir to combine. Spread a heaping teaspoon onto each piece of party bread. Freeze at this point for future use or broil 3-5 minutes in the oven and serve. If you freeze them, allow to thaw before broiling in the oven.

Place candy pieces in medium microwave safe bowl. Microwave at medium for 1-2 minutes, or until chocolate is melted when stirred. Stir in marshmallows and graham crackers pieces until well coated. Drop by spoonfuls into miniature paper muffin cups. Cover; refrigerate until firm. Makes about 30 cups.

Mix mayo, cream cheese, cheddar cheese and green onions together and place in greased quiche pan or oven safe platter. Top with crackers and bake at 350 degrees for 15 minutes. Top with bacon and drizzle Captain Rodney's glaze on top. Serve warm with crackers.

Using a sharp bread knife cut the bread going both directions. Do not
cut through the bottom crust. Place slices of cheese in between cuts.
Sprinkle bacon bits on bread, making sure to get in between cuts. Mix
together butter and Ranch dressing mix. Pour over bread. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350 degrees
for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until
cheese is melted.

Using a food processor, crush the oreos into a fine texture and place in a mixing bowl. Melt the cream cheese in the microwave for 1 minute then mix with the crushed oreos. Using an electric hand mixer, blend thoroughly. Roll the mixture into 1 in. balls and place on wax paper. Refrigerate for an hour or more to harden prior to dipping in chocolate. When ready for dipping, melt the almond bark per instructions. Using toothpicks, dip the oreo balls in the chocolate and place on wax paper (cover up the toothpick holes with a dab of chocolate). Take contrasting chocolate and decorate the tops. Refrigerate to harden.

Spray muffin pan with nonstick spray or line pan with bake cups. In a bowl, stir together flour, cheese, sugar, baking powder, salt and red pepper. In a small bowl combine egg, milk and oil. Add egg mixture all at once to flour mixture. Stir just till moistened (batter should be lumpy). Fold in the crumbled bacon. Fill cups even to the top. Bake 20-25 minutes at 400 degrees. Serve warm. Makes 8 large muffins.

Prepare the Celery Blue Cheese Slaw by combining all the ingredients and mix well. Place in the refrigerator until ready to assemble sandwiches. Mix hot sauce, vinegar, honey and butter together in a sauce pan and whisk until well combined. Bring to a simmer and remove from heat. Toss the pulled chicken in the buffalo hot sauce and warm in a heavy sauce pan. Toast the mini rolls and assemble the sandwiches by spooning the chicken on the bun. Top with the celery blue cheese slaw and serve.

Cook sausage in a large skillet, stirring until it crumbles and is no longer pink; drain. Combine sausage and next 4 ingredients in a large bowl. Fill each shell with a heaping teaspoonful of sausage mixture, and place on ungreased baking sheets. Bake at 350 degrees for 8-10 minutes. Tartlets can be made in advance and frozen; just fill the shells with sausage mixture and cover for freezer. When ready to serve, bake frozen tartlets at 350 degrees for 10-15 minutes. Makes 6 dozen.

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